Roast Garlic & Cannellini Bean Dip

Recipe by Sarah’s Spoonful.

Instagram @sarahsspoonful

Preparation Cooking Difficulty
10 min 40 min Easy
  • 4 tbsp olive oil
  • 1 head garlic
  • 1 tbsp water
  • 400g can cannellini beans, drained and rinsed
  • 2 sprigs fresh rosemary
  • Salt & pepper to taste
  • 1/2 tsp cumin
  • 1 tbsp tahini
  • Juice of one large lemon
Tap for method
  1. Step 1

    Preheat oven to 200C.

  2. Step 2

    Slice off the very top of the garlic clove and drizzle with 1 tbsp olive oil. Wrap it in foil and bake for 30 - 40 minutes until soft.

  3. Step 3

    Remove garlic bulb from oven and peel the skins off the garlic cloves or alternatively squeeze the roasted garlic out of each clove - Caution Garlic will be hot.

  4. Step 4

    Set aside 2 garlic cloves then add the remaining garlic, 2 tbsp olive oil. water, cannellini beans, rosemary leaves from one sprig, cumin, lemon juice, tahini, salt and pepper to a blender or food processor and blend until combined. Taste and season with additional salt and pepper as required.

  5. Step 5

    Add one tbsp olive oil to frying pan with the remaining sprig of rosemary and heat gently until the leaves are golden. Allow to cool slightly.

  6. Step 6

    Arrange the dip into a serving bowl, chop the remaining garlic cloves/flesh and sprinkle over the dip. Drizzle with the rosemary oil and leaves and serve with Fantastic Grainz or Rice Crackers.

Tap for ingredients

Sign up for to receive the latest recipes and promotions straight to your inbox.

  • This field is for validation purposes and should be left unchanged.